If you have invested in systems and sensors to monitor aspects of your restaurant’s food safety protocol, don’t let them give you a false sense of security. The technology is only helpful if it is used to support careful food safety practices already in use. As ComplianceMate advises, make sure you follow up on any inconsistent temperature readings. If your cold-holding equipment has a built-in display that conflicts with the readings from your new temperature sensors, for example, test the temperature with a third sensor to confirm the result. If you automatically trust the built-in reading, you may get an inaccurate result as the in-unit thermostats often fail before the equipment does – and placing trust in the sensors can cause you to overlook potential problems with the new equipment. #foodsafety
If your dishware and utensils aren’t as clean as they could be, they could sicken a guest (or at least leave them with a negative impression of your operation’s cleanliness). Make sure you maintain and clean your dishwasher to ensure it performs as it should. Ecolab advises to first avoid overcrowding the washer, since overlapping dishes can impede water flow. Then monitor the functioning of the unit by checking your gauges’ minimum temperatures, chemical concentrations and pressure measurements against those shown on the data plate. Clean the unit’s wash arms and jets regularly as they may become clogged with food or sediment buildup. Finally, Ecolab advises regular de-liming of the machine, since just one-quarter inch of lime scale can make a heating element use 39 percent more energy.
Staying on top of the maintenance of your facility and equipment can help you avoid accidents and costly repairs or replacements. But where should you focus your energy? In a recent NextRestaurants report, Warren Wu of UpKeep, a software firm that helps businesses manage their maintenance needs, identified four top priorities for preventive maintenance in restaurants: First, clean and sanitize your refrigerators each week. Wu advises that during those sessions, staff should check areas that are prone to failure such as door hinges and gaskets. Second, clean burners, grates and flattops daily to minimize grease buildup, which can cause fires and attract pests. Third, on a weekly or monthly basis, scan your facility for a pest problem or conditions that might cause one – like spills that aren’t promptly cleaned or food being stored improperly. Finally, if you serve beer, clean your keg lines no less frequently than every six weeks to prevent mold, bacteria and other residue from building up.
As the bounty of local summer produce begins to wane in many areas, your cooler can help you store favorite items and draw out the season. Make sure you’re storing ingredients in a way that maximizes your available space and keeps the contents fresher for longer. FreshPoint suggests that you make the most of the cooler space you have by storing items not in the cardboard boxes they arrived in but smallers containers that fit more snugly in your cooler. Order splits instead of full cases, particularly if you have a smaller cooler. Remove items that don’t need to be refrigerated, such as onions and root vegetables. Finally, the cold air in your cooler flows from the back to the front, making certain areas of your cooler colder than others, so make sure you store items where they are happiest – berries and carrots at the back, cucumbers in the middle and apples and melons at the front.
Making do with less-than-adequate kitchen equipment can lead to a safety issue for your staff and guests, impact your restaurant’s performance and consume excess energy. Does any of your equipment require frequent servicing or parts replacement? Does your chef have to adapt his or her use of equipment to avoid injury? Is there equipment that can save space in your kitchen by accomplishing multiple tasks — or save on energy? (For example, a piece of kitchen equipment like a countertop food steamer that uses less water than a basic model could potentially save you tens of thousands of dollars over the lifetime of the product.) Checking your tools against the NSF’s Certified Food Equipment list can help you identify effective and efficient replacements of kitchen equipment and tools that aren’t serving you as well as they could.
It’s easy for cross-contamination to happen at the grill, particularly when you have produce, proteins and different marinades in close proximity and vying for a limited amount of cooking space. The Academy of Nutrition and Dietetics recommends cooks start with a grill that is clean and free from any charred bits of food that may spread bacteria. Make sure you have separate plates, trays, tongs, basting brushes and other cooking utensils for cooked and uncooked foods, and wash them with hot, soapy water between uses. When using marinades, keep a separate container of marinade for use on cooked items and discard any marinade covering raw proteins. Finally, use paper towels or wipes — not dishtowels — to clean up any spills
When monitoring the temperature of food, the only gauge to trust is a food thermometer inserted into the food in question. As Statefoodsafety.com reports, you can get an inaccurate measure if you rely on the temperature reading of the equipment used to heat or cool the food, or the thermometer reading of the water that may surround the food in its serving container. Make sure any hot-held food reaches at least 135˚F and cold food stays 41˚F or cooler.
The bulky equipment in your kitchen may not be the most convenient to clean, but it’s important your kitchen team does it properly to avoid the risk of cross-contamination. For items that can’t be cleaned automatically, Statefoodsafety.com advises you first turn off and unplug the electrical equipment you plan to clean, then wash and rinse the outside of the equipment, followed by the area underneath and around it. Clean and sanitize any removable parts by soaking them or cleaning them in a three-compartment sink. Anything that cannot be removed and cleaned must be washed and rinsed in place. Finish by wiping everything down with sanitizing solution. To avoid contamination, air dry all equipment instead of using a cloth, and resanitize any surfaces that may have gotten recontaminated when you put the equipment back together following cleaning. Clean ovens weekly, refrigerators and freezers monthly, and sinks regularly between uses — especially if they are used frequently throughout the day.
Improper cleaning and storage of your knives can cause these tools to become blunt and worn prematurely or cause injury. Chefify advises operators to wash, dry and store knives immediately after each use. Soaking them with other tools may result in damage if the knives knock against those items, prolonged soaking can corrode the blade’s chromium coating, and the heat of a dishwasher may wear out knife handles. When storing knives, avoid placing them in a drawer with other utensils where they may become blunt or cause injury. Use plastic blade guards if you store knives in drawers or, better yet, store them on a magnetic strip or in a wooden block (blade side facing down).